Best Ever Blueberry Muffins??

I have alot of blueberries in the freezer and want to start using them up. I thought what better way than blueberry muffins. I use them in pancakes when my nephew is in the mood for them, but I think the muffins would be good too.

I know there are hundreds of recipe websites out there and I am sure millions of recipes for them, but I was hoping for some tried and true, "this is the only recipe I ever use for them" kinda of recipes.

I have a fabulous ( I think) muffin recipe. It's moist and has a great texture. I use it as a base for all the muffin flavors I make. Some examples are blueberry, orange or lemon poppy seed, cranberry, strawberry, etc. My kids favorite is chocolate chip (of course). Anyway, here it is:

Muffins2/3 C sugar1/4t salt3/4t baking soda3/4t baking powder1 1/2C flour1C frozen or fresh blueberries5T melted butter1T vanilla1C sour cream1 eggMix together dry ingredients in a bowl then gently stir in blueberries. Make a well in the center. In a separate bowl, stir together wet ingredients until well combined. Pour wet mixture in the well in dry ingredients. Gently fold just until combined. Fill muffin tins, then sprinkle the topping on top.Topping1/3C flour2T sugar2T cold butterMix with fork until crumbly.Bake at 350 for 15-20 minutes.

Whisk flour, baking soda, and salt in bowl until combined. In a second bowl, whisk egg until well combined and light colored. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds. Add butter in 2 or 3 additions, whisking to combine between batches. Add sour cream in 2 batches, whisking just to combine.

Add berries to the dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula just to combine.

Jjkarm, how do you make them orange and lemon? Zest and Lemon/Orange extract??

Both recipes sound yummy and I think I may have enough sour cream on hand to try them this week.

One more quick questions, how many muffins do your recipes make? I am planning on having some family to a taste test for me with these recipes and a couple others I have found so I'm just curious how many muffins I'll get from the recipe.

TexasSugar - I meant to get back to you sooner, but just when you think you have things figured out....life happens! Anyway, my recipe also makes a dozen muffins. Here are the changes you asked about.

Lemon poppy seed muffins:Add 1T poppy seeds to the flour mixture. Replace the vanilla with 1t lemon extract and add the lemon zest of one lemon. I do a different topping: In a sauce pan combine 1/2C sugar and 1/4C lemon juice. Heat until the sugar is dissolved. When the muffins are hot (right after they come out of the oven) take a bamboo skewer and poke holes all over the muffins. Then brush the lemon sauce over the tops - use all of the lemon sauce. (It soaks down inside the muffins) Let cool.

Orange poppy muffins:Add 1 T poppy seeds to the flour mixture. Use 1t vanilla instead of 1T. Cut the sour cream down to 1/2C, add 1/2C orange juice, then add 1T orange zest. If you want a stronger orange flavor you can add some orange extract. Also if you want the color to be orange then you need to add a little food coloring.Again, I change the topping and make an orange spread:1/2C softened butter, 1C powdered sugar, 1T orange zest. You can either spread this on top of the cooled muffins or use it like a butter when serving them.